Scallops and Angel Hair Pasta: A Recipe by Carmelita Seafood

Scallops and Angel Hair Pasta: A Recipe by Carmelita Seafood

Treat yourself to a restaurant-quality meal at home with this Savory Sea Scallops and Angel Hair Pasta recipe from Carmelita Seafood. Tender scallops are seared to perfection and tossed with a light, flavorful sauce over delicate angel hair pasta.

Ingredients:

  • 1 pound sea scallops (from Carmelita Seafood), patted dry
  • 8 ounces angel hair pasta
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/4 cup chicken broth
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • Lemon wedges, for serving

Instructions:

1. Cook the Pasta:

  • Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain and set aside.

2. Prepare the Scallops:

  • Pat the scallops dry with paper towels to remove excess moisture. Season both sides with salt and pepper.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer, making sure they are not touching each other.
  • Sear the scallops for 2-3 minutes on one side until they develop a golden-brown crust. Flip and cook the other side for another 1-2 minutes until the scallops are opaque and cooked through. Remove the scallops from the skillet and set aside.

3. Make the Sauce:

  • In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
  • Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2-3 minutes until slightly reduced.
  • Stir in the butter until melted and the sauce is smooth. Add the red pepper flakes if using, and adjust seasoning with salt and pepper to taste.

4. Combine and Serve:

  • Add the cooked angel hair pasta to the skillet, tossing to coat the pasta in the sauce.
  • Return the seared scallops to the skillet, gently mixing them with the pasta.
  • Garnish with chopped parsley and serve immediately with lemon wedges on the side.

Tips:

  • Perfect Sear: Ensure the skillet is hot before adding the scallops to achieve a nice golden crust.
  • Wine Substitute: If you prefer, substitute the white wine with more chicken broth or a splash of lemon juice.
  • Pairing: Serve this dish with a side of garlic bread or a simple green salad for a complete meal.

Enjoy the delicate, savory flavors of Carmelita Seafood’s sea scallops paired with light, tender angel hair pasta in this easy and elegant dish.

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